Oh my darling clementines…

I love Nigella’s clementine cake. It’s the culinary equivalent of a little black dress. You can dress it up or down and always rely on it to deliver what you want. I’m no Lorraine Pascal when it comes to cakes but I can do this. It’s a good afternoon tea cake with the tea in a china cup when you’ve got visitors. Decorate on top with pomegranate seeds and it makes a good festive treat. Dribble with an orange liqueur and it’s almost regal. Whatever you do you can’t go wrong. It’s great for those on a flour free diet and it keeps moist for ages. Try it. It’s dead easy. Like me you’ll love it. A note from Nigella to say that you can also use lemons and/or oranges. Looking at photos of a newly slimmed down Nigella recently she’s not been eating much of her own cake.



  • 4 or 5 clementines
  • 6 eggs
  • 225 GM sugar
  • 250 GM ground almonds
  • Heaped teaspoon of baking powder


  1. Put whole fruit in pan of cold water, bring to the boil and simmer for two hours
  2. Pulp everything, except pips, in the processor or by hand
  3. Heat oven to 5/190 c and butter a springform tin
  4. Beat eggs. Add sugar, almonds, baking powder
  5. Bake for an hour then leave to cool
  6. If you like, add a glaze or fruit. Not really necessary.

Gorgeous with vanilla ice-cream or Greek yogurt!


5 thoughts on “Oh my darling clementines…

  1. Don’t you just love your iPad’s ability to think for itself!! Might just try this cake but where do I buy banking powder and what kind of a spring do I use to grease the tin?? Ha ha!!

  2. Been thinking about this since you came round (it sounded so yummy) and was going to ask you for the recipe. Going to try it out very soon! xx

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